Spicy Chicken Bowl with Beans, Corn and Lime Salsa

A spicy bowl of pan-fried chicken, rice, black beans and corn, served with a fresh tomato and lime salsa and creamy avocado. A filling everyday dish that takes about half an hour to prepare.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 600 g Chicken breast fillet
• 300 g Long-grain rice
• 2 can black beans (drained)
• 1 can corn (drained)
• 2 pc avocado
• 3 pc tomatoes
• 1 pc red onion
• 2 pc garlic cloves
• 1 pc jalapeño
• 3 pc limes
• 1 bunch coriander
• 2 tsp sweet paprika powder
• 2 tsp ground cumin
• 1 tsp chili powder
• 3 tbsp olive oil
• 150 g sour cream
• salt
• pepper

Method

1. Cook the rice in salted water according to the package instructions, drain and keep warm.
2. Pat the chicken breast dry, cut into about 1.5 cm cubes and season with paprika powder, cumin, chili powder, salt and pepper.
3. Heat two tablespoons of olive oil in a large pan and fry the chicken cubes over medium to high heat for about 6 to 8 minutes, turning until golden brown all over and cooked through.
4. Finely dice the onion and garlic. Finely chop the jalapeño after removing the seeds. Dice the tomatoes small and roughly chop the coriander.
5. Squeeze one lime. Mix the tomatoes, onion, jalapeño, half of the coriander, the lime juice, one tablespoon of olive oil, salt and pepper into a salsa.
6. Rinse the beans and corn, drain and warm briefly in a pot or pan with the garlic and one tablespoon of olive oil, then season with salt and pepper.
7. Halve the avocados, remove the pit, scoop out of the skin and slice or dice. Cut the remaining limes into wedges.
8. Divide the rice among four bowls and top with the bean and corn mixture, chicken and salsa. Garnish with avocado, a dollop of sour cream and the remaining coriander, and serve with lime wedges.